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| Servings |
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Ingredients
- 6 large russet potatoes cleaned
- 8 oz fresh cremini mushrooms
- 1 small onion finely chopped
- 1/2 lb lean ground beef
- 2 cloves garlic minced
- 1 oz pkg Tex-Mex seasoning
- 2 Tbsp adobo peppers in chipotle sauce puréed
- 26 oz can diced tomatoes
- 1/2 cup black beans rinsed and drained
- 1 cup frozen whole-kernel corn thawed
- 1 cup shredded Cheddar cheese
- 1/4 cup fresh chopped cilantro
- Salsa
- sour cream
- Guacamole
Ingredients
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Instructions
- Preheat oven to 400 degrees. Pierce potatoes several times with a fork and place on a baking tray. Bake for 45–60 minutes or until softened all the way through.
- While potatoes bake, place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. In a large saucepan, brown mushrooms, onion, and beef approx. 10 minutes. Add garlic, Tex-Mex seasoning, adobo peppers, and tomatoes. Simmer 15–20 minutes, allowing flavors to combine and sauce to thicken.
- Split baked potatoes lengthwise and spoon in meat mixture. Top with black beans, corn, cheddar cheese, and chopped cilantro. Serve with a side of salsa, sour cream, and guacamole.
Recipe Notes
Recipe and photo courtesy of The Mushroom Council, via Mushrooms Canada.
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